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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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While the pasta cooks, heat oil in an extra large frying pan over a medium heat.
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Cook the onion for 2 minutes then add garlic and cook for a further minute. Add in the baby broccoli, asparagus and peas. Stir to coat everything in oil.
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Season with sea salt and add in stock, zucchini and cream. Bring up to a simmer for 3 minutes, or until the vegetables are just tender.
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Drain the pasta, reserving ½ cup of cooking water and add fettuccine to the vegetables.
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Stir through the spinach leaves, half the basil and parmesan cheese. Toss until the sauce is coating the pasta, adding a little pasta water if required.
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Transfer to a large serving plate and top with remaining basil leaves, lemon zest, a squeeze of lemon juice, extra Parmesan and almonds before serving.
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Serve and enjoy with family and friends!
